Creamy kale-zucchini soup with bacon
Creamy kale-zucchini soup with bacon
491kcal Per person
20g Protein
23g Carbs
35g Fat
10g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- ½ chili pepper
- 1 zucchini
- ½ tablespoon olive oil (8 ml)
- ½ teaspoon ground cumin (1 g)
- 7 fluid ounces water (210 ml)
- 6 ounces kale (frozen) (168 g)
- 3 fluid ounces coconut milk (90 ml)
- 1 cube vegetable bouillon
- 3 slices bacon
Preparing this recipe
- Finely chop the onion and garlic clove. Remove the seeds from the red pepper and finely chop it. Dice the zucchini into cubes.
- Heat the oil in a soup pot. Sauté the onion, garlic and red pepper for 2 minutes. Add the zucchini cubes and cumin to the pot and sauté for another minute. Then add water along with the kale, coconut milk and the bouillon cube.
- Bring to a boil and let it simmer on medium heat for 15 minutes. Puree the soup until smooth using an immersion blender.
- Meanwhile, place the bacon slices in a dry frying pan and cook them for 2 minutes on each side until crispy. Drain on a paper towel. Then chop the bacon into pieces.
- Pour the soup into a large bowl, sprinkle the bacon bits over the top and season with pepper to taste if desired.
Requisites:
- Immersion blender
Tip van FitChef
Replace the bacon with roasted pumpkin seeds.
